Gioia Jelly with Meyer Lemon Panna Cotta

Castello di Amorosa • April 26, 2025

Recipe Date: April 26th, 2025
Difficulty: Easy
Measurements: Imperial (US)


INGREDIENTS

Meyer Lemon Panna Cotta

2 1/2 tsp (1 packet) Knox unflavored gelatin

1 tbsp water, for blooming gelatin

2 c (1 pt) half & half

1 Meyer lemon, zest only

3 tbsp granulated sugar


Gioia Jelly with Raspberries

1 1/2 tsp (½+ packet) Knox unflavored gelatin

1 tbsp Gioia or water, for blooming gelatin

1 c Gioia

1 tbsp Meyer lemon juice

3 tbsp granulated sugar

1 6oz pack raspberries, keep some reserved for garnish


Additional Garnish (Optional)

Raspberries

Fresh Whipping Cream

Fresh Mint


DIRECTIONS

For the Meyer Lemon Panna Cotta, combine the half & half, Meyer lemon zest and granulated sugar in a small saucepan. Heat until steaming. Give it a brief stir and let sit off the heat.


Place the 2 1/2 tsp gelatin in a small bowl and bloom with 1 tbsp cold water. Pour the half & half mixture through a fine strainer into a measuring cup large enough to accommodate the volume. Once gelatin has bloomed, spoon in a few tbsp of the warm half & half mixture and stir to melt. Pour the gelatin mixture into the strained half & half and stir to combine. Distribute amongst ramekins or other serving bowl, by eye or measure out 1 cup into each. Chill until fully set, best overnight.


For the Gioia Jelly, combine with the Gioia in a small saucepan along with Meyer lemon juice and granulated sugar, heating until the mixture is warm (but do not cook it). Remove from the heat, stir in the fresh raspberries and set aside.

Place the 1 1/2 tsp gelatin in a small bowl and bloom with 1 tbsp Gioia or cold water. Once gelatin has bloomed, spoon in a few tbsp of the warm Gioia mixture and stir to melt. Pour the gelatin mixture into the warm Gioia mixture and stir to combine. Divide between the two ramekins and place in the fridge until set.


Before serving, top with fresh whipped cream, reserved raspberries and a sprig of mint.


Enjoy & Cheers!






Related Products – Gioia, Rosato di Sangiovese

Red wine bottle with a decorative label.

< Older Post

 Newer Post >

Share

Game Day: Wine & Food Pairings for Your Starting Lineup

By castellodiamorosa • September 17, 2026
Game Day: Wine & Food Pairings for your Starting Lineup

The Enchanting World of Gewürztraminer

By castellodiamorosa • September 14, 2026
The Enchanting World of Gewürztraminer: Taste, Pairings & the Story Behind the Wine

Serata Sangria

By castellodiamorosa • July 3, 2026
Recipe Date: April 30, 2026 Difficulty: Easy Measurements: Imperial (US) Serving: 1 INGREDIENTS Serata Sangria 3 oz Serata wine 2 oz orange juice 2 oz pineapple juice Fresh grapes & blackberries, halved Splash of sparkling water Ice Additional Garnish (Optional) Fresh herbs for garnish (mint or basil work beautifully) DIRECTIONS For the Serata Sangria , chill all ingredients for at least a half-hour before preparing. Pour into a 10oz glass (or combine servings into a pitcher) : the Serata wine, orange juice, and pineapple juice. Add a handful of the fresh grapes and blackberries for a burst of natural sweetness. Let the mixture sit for at least 10 minutes so flavors can mingle. Add ice and top with a splash of sparkling water for a crisp finish, then garnish with fresh herbs. Stir gently and serve immediately. This easy sangria recipe balances citrus brightness with subtle sweetness, while the sparkling water keeps it light and refreshing. The addition of fresh fruit and herbs enhances both aroma and flavor, making it an ideal summer wine cocktail or brunch drink . Enjoy & Cheers!